(Adapted from Asian Cook, CharmaineSolomon)
1large white Chinese cabbage
6 spring onions, finely chopped
6 clovesgarlic, finely chopped
3 fresh red chilies, finely chopped
3teaspoons finely chopped fresh ginger
2cups dashi stock
2teaspoons light soy sauce
1/4inch Sliced Kumquats marinated
1) Cut base off cabbage, thenslice lengthways into 6 segments. Dry in the sun for half a day, cut eachsegment in halves crossways, then put into unglazed earthenware pot alternatelywith good handfuls of salt and a sprinkling of cayenne pepper, making severallayers. Cover with a wooden lid just small enough to fit inside the pot sothat it rests directly on the cabbage.
2) Weight it down with a heavystone and leave for a week, then rinse the cabbage thoroughly under coldrunning water. Squeeze out as much moisture as possible. Slice into 2.5 cm (1inch) sections or chop more finely if preferred and put into the rinsed jar,this time layering with the onions, garlic, chilies, and ginger. Fill pot withthe dashi stock mixed with the soy and monosodium glutamate. Cover with waxpaper, put lid back on top and refrigerate.
3) After 4 or five days the kimchi is ready for eating. Serve with hot white rice and a dash of soy sauce.
In cold weather Kim Chi does notrequire refrigeration, but when weather is warm, store in refrigerator for upto 3 weeks.